Creme Anglaise is just a fancy term for home made custard. There are a few different ways of preparing this and some can be quite intimidating. This is Gordon Ramsay’s recipe and I’ve made it a few times and it always turns out well and oh so delicious!
250mls whole milk
250mls double cream
50g caster sugar
1 vanilla pod, split
6 large free range egg yolks
– Put the milk, double cream and 1 tbsp of the sugar into a heavy based saucepan. Scrape the seeds from the vanilla pod and add them to the pan. Heat until almost simmering. Then take off the heat.
– Meanwhile, in a large bowl, beat the egg yolks with the remaining sugar until creamy.
– Gradually pour the hot creamy milk onto the sugary yolks, whisking as you do so. Strain the mixture through a fine sieve into a clean pan.
– Stir the mixture over a low heat until the custard thickens enough to thinly coat the back of a spoon. Do not allow the mixture to boil as it will curdle.
– Remove from the heat and strain the custard again through a fine sieve into a cold bowl (unless you are serving it hot right away). Leave to cool, stirring occasionally to prevent a skin from forming.